I'm so glad to share the joy of bread-baking with the MFS community. It's important to me that students don't just learn to follow a bread recipe, but also learn the principles at work in bread-baking. To that end, I explain the reasoning behind each step in a recipe.
I'm so excited to be joining MFS as a bread-baking instructor. I'm originally from Oakland, CA, but I've also lived in Providence, RI; Copenhagen, Denmark, and Savannah, GA. I fell in love with baking after a trip to New York City as a kid, where I had my first "real" bagel. I baked as a hobby through my undergraduate at Brown University, where I studied philosophy. After graduating, I moved to Savannah Savannah, GA, where I took a long holiday from philosophy to learn traditional bread-baking at a small French-style bakery called Auspicious. I managed the bread program at Auspicious for two years.
In 2021, I moved to Ann Arbor to pursue my PhD in Philosophy at U of M. Even though I'm not baking professionally anymore, I find any opportunity I can to bake, making bread at home, birthday cakes for friends and family, and cookies for my students.